I see quite a few charro bean recipes on the site, but here's one more. See directions for cooking either on stove top or in the crockpot. Try this recipe, I think you will make it one of your go-to recipes.
Place on burner at high heat until boiling briskly, then turn down to medium
2Add all ingredients, including ham hock to beans and mix well, let cook at medium heat for a few minutes, then turn down heat to barely simmering
Cover and cook at barely simmering heat for at least 4 hours (until beans are tender)
Check frequently and add water if needed(dried beans soak up a lot of water)
3ALTERNATE CROCKPOT COOKING METHOD:
Follow steps 1 and 2, until beans are boiling, then transfer to crockpot and cook on high for about 2 hours, then turn crockpot to low and cook for 2 to 4 hours until beans are tender and have thickened somewhat. If you want the beans thicker, take a cup of beans out of the crockpot and mash them with a spoon and return to the beans. This will thicken them up.
4Note: If you like less heat, remove the seeds and veins from jalapenos or delete altogether
5AN ALTERNATE TIP FROM J.WHITE HARRIS:
His wife has a reaction to regular beans, so he used purple hull peas instead of pintos. He and his wife were very pleased with the results.